Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata) Terhadap Sifat Kimia dan Sensori Pancake

Pancake is a dish that has a sweet and savory taste than baked in a frying pan and is round and flat. So far, pancakes are made from wheat flour, thus increasing the use of wheat flour. Therefore, it is necessary to reduce dependence on wheat flour. One way is to optimize local ingredients, one of which is pumpkin. Based on this background, research was carried out with the following objectives: 1) Analyzing the effect of pumpkin flour substitution on the chemical and sensory characteristics of the pancakes produced 2) Determining the best formulation of pumpkin flour substitution in making pancakes to produce the preferred pancakes. The object of research in this study was a pancake substitution of pumpkin flour which was different, namely 0%, 5%, 15%, 25%. The data analysis method used was the ANOVA method and to find the best formulation used the preference test (Hedonic). The results of the ANOVA study showed that the addition of pumpkin flour had a significant effect on the water content, ash content, fat content and carbohydrate content of the pancakes. The pancake sample that the public likes is sample F2 with the addition of 15% pumpkin flour.

Arganoleptic and proximate analysis of natto (yellow soy fermented food by the bacterium Bacillus Subtilis Natto)

This research aims to conduct organoleptic and proximate analysis of yellow soybean natto which is a food fermented from soybeans by Basillus subtillus natto. Natto is a traditional food originating from Japan that is classified as a probiotic food because it is consumed in fresh condition with the bacteria Basillus subtillus natto in it. Organoleptic analysis of natto in this study consisted of tests of texture, taste, color and aroma, while proximate analysis consisted of analysis of water content, protein content, fat content, carbohydrate content, and ash content. The results of the yellow soybean natto analysis show that the natto originating from Vedca Cianjur has a slimy sticky texture, brown color, a slightly sour and musty aroma like semangit tempeh and the savory taste of soybeans which is the distinctive aroma of natto. Proximate analysis shows that natto contains an average water level of 58.4± 0.50 %wb, average protein content of 20,1 ± 0.65 %wb, average fat content of 9.4 ± 0.42% wb, average carbohydrate content of 7.6 ± 0.47% wb, and the average ash content of 2.3 ± 0.19% wb. Keywords: physical, proximate, natto, Basillus subtillus natto

Proximate Study and Acceptance of “Abon Ikan” Using Different Fish Meats in Cilacap

Cilacap is a center of fisheries in Central Java province. One of the development fisheries product is the processing of “Abon Ikan”. The advantage of “Abon Ikan” “Abon Ikan” is they have a long shelf life and can give additional income for fishermen. Different fish meat will affect the taste and nutritional content of the “Abon Ikan”. This study aims to analyze the differences in “Abon Ikan” from 3 types of fish meat used in Cilacap. The fish meat used is tuna, catfish (clarias), and patin (pangasius). The three “Abon Ikan” products were then analyzed for their nutrient contents using proximate analysis. Acceptance test using the sensory test carried out on 50 respondents covering aspects of taste, aroma, texture, and appearance. Based on the results of the proximate analysis, three parameters were in accordance with SNI Abon Ikan (1995) are crude protein content, ash content, and crude fat content. Parameters of water content and crude fiber content have not in accordance SNI Abon Ikan. “The hedonic test for acceptance of the four categories: taste, aroma, texture, and appearance, the highest positions were all in the Abon patin (4.04., 3,7., 4.02., 3,92).

Aktivitas Antioksidan Hidrolisat Protein Ikan Cunang (Congresox talabon)

Cunang fish (Congresox talabon) has the potential as a raw material for fish protein hydrolyzates. Hydrolysis of cunang fish using the enzyme papain were produced peptides and amino acids that have antioxidant activity. The aim of this study was to determine the antioxidant activity of the protein hydrolyzate of cunang fish using different papain enzyme concentrations. This study used an experimental method with a completely randomized non-factorial design with three replications, with different papain enzyme concentrations (2%, 4%, 6%). The analysis parameters consisted of proximate content analysis in fish meat, degree of hydrolysis, the dissolved protein of the Bradford method, and the antioxidant activity of the DPPH method on the protein hydrolysate. The results showed that the protein content of cunang fish had 73.15% (bk). The papain enzyme concentration of 6% was the best concentration hydrolyze cunang meat, is produced. protein hydrolysate. The results of the protein hydrolyzate analysis showed that the degree of hydrolysis was 46.23%, the dissolved protein was 11.64% and the antioxidant activity was 549.16 ppm. Enzyme hydrolysis can increase dissolved protein content which is directly proportional to the increase in antioxidant activity.

Utilization of Green Tea Extract and Pineapple in Jelly Candy

The ratio of green tea extract and pineapple juice on the quality and sensory properties of the jelly candy was studied. This research used a Complete Randomized Design with five treatments and three replications followed by Duncan's New Multiple Range Test at a 5% level. The treatment in this research was the ratio of green tea extract and pineapple juice included NT1 (1: 99), NT2 (2: 98), NT3 (3: 97), NT4 (4: 96), and NT5 (5: 95). The analysis showed that the ratio of green tea extract and pineapple juice significantly affected moisture content, ash content, pH, reduction sugar content, antioxidant activity, colour, flavour, taste, and overall assessment but did not significantly affect the elasticity of jelly candy. The best formulation of jelly candy was NT1 with 21.65% water, 1.91% ash, 4.77pH, 4.80% sugar reduction, and 101.49ppm antioxidants activity. NT1 organoleptic score with descriptions of yellow, pineapple-flavoured, pineapple flavour, and chewy texture. The panellists also favoured the overall hedonic assessment of the NT1 treatment jelly candy with a score of 3,83.

Minuman Ekstrak Bayam Merah (Alternanthera amoena Voss) dengan Penambahan Ekstrak Jahe (Zingiber officinale) dan Gula Aren

Penelitian ini bertujuan mempelajari pengaruh perbedaan formulasi minuman ekstrak bayam merah dengan penambahan ekstrak jahe dan gula aren terhadap uji organoleptik serta uji fisik dan mengetahui jumlah zat besi dan antioksidan pada produk terpilih. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan tiga taraf perlakuan (ekstrak bayam merah : ekstrak jahe : gula aren) yaitu (70% : 15% : 15%), (80% : 10%10%) dan (85% : 7,5% : 7,5%). Analisis produk yang dilakukan meliputi uji organoleptik (uji hedonik), nilai pH, total padatan terlarut (TPT) untuk menentukan produk terpilih. Analisis terhadap produk minuman ekstrak bayam merah terpilih yaitu uji zat besi dan antioksidan. Analisis data yang digunakan yaitu ANOVA dan uji lanjut Duncan. Minuman ekstrak bayam merah terpilih adalah (ekstrak bayam merah 70%, ekstrak jahe 15% dan gula aren 15%), yang memiliki nilai pH 7,2, total padatan terlarut 15,5 °Brix, dan zat besi 0,39 mg/100 g dan antioksidan dengan nilai 7,58 mg/mL (7580 ppm).

PENGARUH UMUR PANEN DAN METODE PENGERINGAN TERHADAP MUTU FISIK RUMPUT LAUT (Euchema spinosum)

Euchema spinosum merupakan rumput laut yang umum dibudidayakan didaerah kepulauan seribu, Jakarta. Penelitian ini menguji perbedaan umur panen yaitu 35 hari, 45 hari dan 55 hari yang dikombinasikan dengan metode penjemuran para-para dengan 2 ketebalan tumpukan 10 cm dan 20 cm serta metode gantung dengan jarak gantung 15 cm dan 30 cm. Hasil pengukuran kadar vitamin C menunjukan umur 35 hari memililiki nilai tertinggi sebesar 61.37 mg/kg, dikiuti umur 45 hari sebesar 56.43mg/kg dan umur 55 hari 54.72mg/kg. Metode penjemuran terbaik berdasarkan hasil penelitaian adalah metode gantung 30 cm pada umur 45 hari berhasil mencapai kadar air 32% dalam waktu 7.5 jam. Pengujian organoleptik terhadap mutu fisik warna dan aroma rumput laut menunjukan seecara umum perlakuan dengan menggunakan metode gantung 30 cm memiliki hasil terbaik dengan rataan nilai 3.80.Kata kunci : Euchema spinosum, rumput laut, vitamin c, metode penjemuran, uji organoleptik

Antibacterial Effectiveness of Seaweed (Eucheuma cottonii) Extract with Different Solvent

This research was aims to determine the antibacterial characteristics of seaweed extract Eucheuma cottonii with different solvents against bacteria Bacillus cereus and Salmonella typhi, to determine the diameter of the inhibition zone and the minimum inhibition concentration of Bacillus cereus and Salmonella typhi bacteria. The research method used was an experimental method by extraction of Eucheuma cottonii with different solvents, namely ethanol 96% and hexane. The analysis parameters consisted of phytochemical identification tested, antibacterial tested, inhibition zone diameter, and minimum inhibition concentration. The results showed that E. cottonii seaweed extracted with ethanol 96% had of yield 3.16% and hexane 2.19%. The results of the phytochemical identification test (qualitative) showed a positive presence of phenolic compounds, steroids/triterpenoids, flavonoids, saponins. Both extractions are classified as having antibacterial activity against Bacillus cereus and Salmonella typhi bacteria. The 6% concentration of ethanol 96% solvent was the most effective in inhibiting the growth of Bacillus cereus bacteria with 7.33 mm of inhibition zone diameter. Meanwhile, the 4% concentration of ethanol 96% solvent was the most effective in inhibiting the growth of Salmonella typhi bacteria with 5 mm of inhibition zone diameter. Antibacterial from seaweed (Eucheuma cottonii) extracted with ethanol 96% and hexane solvent tends to be more effective in inhibiting the growth of Bacillus cereus bacteria than bacteria Salmonella typhi.Keywords: Eucheuma cottonii, Ethanol, Hexane, Antibacterial

CONSUMER ACCEPTANCE ON THE GRILLED CATFISH (Pangasius hypophthalmus) IN DIFFERENT SMOKING MATERIALS AND METHODS

This study aimed to observe the effect of different smoking materials and methods on the consumer acceptance on the grilled catfish. The grilling treatments were consisting of grilling the fish by using coconut shell (A1), grilling the fish by using coconut shell charcoal (A2) and roasting the smoke flavored fish by using an oven (A3). The parameters observed were sensory evaluation, total bacteria plate count, the value of water activity, the content of total phenol and total acid. The result showed that the grilling the catfish by using coconut shell was indicated the most preferred by consumers. The product was showing the highest quality, characterized by the intact and shiny appearance, distinctive aroma of roasted fish, strong grilled fish taste, compact and dry solid texture. The number of total bacteria was 1.4 x 104 CFU/g, the value of water activity was 0.84%, pH was 6.3, the content of total phenol was 32.67 ppm and the total acid was 1.75%.Keywords: catfish, coconut shell, grilling, liquid smoke

Karakteristik Fisikokimia dan Sensori Jelly Drink Sari Buah Mangga (Magnifera indica) dengan Penambahan Sari Buah buni (Antidesma bunius) dan Karagenan

Jelly drink adalah suatu minuman semi padat yang terbuat dari sari buah-buahan, yang dimasak didalam gula dengan penambahan bahan pembentuk gel. Penelitian ini bertujuan mengetahui pengaruh perbandingan sari buah mangga dan sari buah buni dengan konsentarsi karagenan terhadap produk jelly drink. Metode penenlitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor. Faktor pertama perbandingan sari buah mangga dan sari buah buni yang terdiri dari 3 taraf perlakuan yaitu 80%:20%, 85%:15%, 90%:10% dan faktor yang kedua yaitu konsentrasi karagenan yang terdiri dari 3 taraf perlakuan yaitu 0,50%, 0,60%, 0,70% dengan 2 kali ulangan. Analisa produk yang digunakan yaitu uji sensori (mutu sensori dan hedonik), fisik (Total Padatan Terlarut), dan kimia (Kadar air, dan pH). Analisa untuk produk jelly drink terpilih yaitu kadar serat pangan dan aktivitas antioksdian. Jelly drink terpilih adalah (Sari buah mangga 85%: Sari buah buni 15%: Konsentrasi karagenan 0,50%). Memiliki mutu sensori aroma ke arah tidak tercium aroma mangga, warna ke arah merah terang, rasa ke arah manis, tekstur ke arah kenyal, kemudahan sedot ke arah mudah disedot. Memiliki hedonik aroma, warna, rasa, tekstur, dan kemudahan sedot ke arah suka, kadar air 20,6%, pH 5,6, total padatan terlarut 19,3 ˚Brix, kadar serat pangan 3,22%, aktivitas antioksidan dengan nila IC50 116,22 ppm.Kata kunci : Jelly drink, karagenan, mangga, buni, serat pangan, antioksidan